Chettinad is known for its spicy curries especially the non vegetarian gravies and curries. The chettinad fish fry is no exception .The special masala applied for marinating gives the special taste. Since there is a little bit of extra masala in this recipe on the fish, if the fish is fried in a tawa or sauce pan the taste of the masala will be fully retained. If the fish is fried in oil some of the masala is likely to be lost in the oil. But either way the taste will be awesome.
While buying fish, make sure that it will be good for frying since some fishes stick to the tawa and break while frying.Such fishes will be good only for the gravy.I have used Vavval (Silver Pomfret )here.Vanjanam,Varal and sheela are some fishes that I know which are good for frying.
Ingredients for Marinating
Small jeera-1 teaspoon
Fennel seeds-1 teaspoon
Chili powder-1 tablespoon (can be decided according to quantity of fish)
Coriander powder-1 tablespoon (this also depends on fish quantity)
Grind all the items with little water and apply the masala on the fish pieces carefully one by one and marinate for 2 hours.If you have the time and patience fry them in a tawa.For that keep a flat bottom tawa in the stove .pour 2 teaspoon oil and when it gets heated tilt the tawa in such a way that oil gets spread evenly in the tawa. Now layer the fish pieces in the tawa.Keep the flame in medium. After 2 minutes pour little bit of oil over all the fish pieces. Keep the flame to low. After 5 to 6 minutes, with the dosa ladle slowly turn back the fish pieces. Pour little oil on top of the pieces again and fry for another 5 minutes.
If you have the luxury of taking fried food items then no need of any such strain. Keep 5 tablespoon oil in a small frying pan and deep fry the pieces one by one in medium flame.